Every week, baking expert Alice Medrich will be going rogue on Food52—with shortcuts, hacks, and game-changing recipes.
Today: Five desserts that keep the oven firmly turned off.
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Now that it's July, there's no denying the heat any longer: It's hot. Our air-conditioners are in. Our shorts are on. Which is why it's high time time to re-share Alice Medrich's no-bake desserts. While the delight of laying out a freshly baked pie or sheet of brownies on the counter is a palpable one, that thrill is often countered by the climbing (read: stifling) temperatures we get the pleasure of experiencing in the summer months. But just because it's sweltering out doesn't mean your sweet tooth is taking a vacation. Good thing these five recipes preclude pre-heating.
Get excited about Alice's book Flavor Flours: nearly 125 recipes—from Double Oatmeal Cookies to Buckwheat Gingerbread—made with wheat flour alternatives like rice flour, oat flour, corn flour, sorghum flour, and teff (not only because they're gluten-free, but for an extra dimension of flavor too).
Photos by James Ransom and Mark Weinberg
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).